Best 7 Cinnamon Fig Bars With Orange Buttercream Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Seeking the perfect recipe to tantalize your taste buds with delectable cinnamon fig bars adorned with a luscious orange buttercream frosting? Look no further! Embark on a culinary journey where we uncover the secrets of this irresistible treat. From selecting the ripest figs to mastering the art of creating a velvety smooth frosting, we will guide you every step of the way. Discover the perfect balance of sweetness, spice, and tang as you indulge in these heavenly bars. Get ready to impress your loved ones with a dessert that will elevate any occasion.

Let's cook with our recipes!

CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING



Cinnamon Fig Bars with Orange Buttercream Frosting image

Figs layered on crust for delicious bars frosted with orange and buttercream - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 12

1/4 cup granulated sugar
1 1/4 cups water
1 bag (7 oz) dried Mission figs, stems removed, chopped (about 1 1/3 cups)
3/4 cup Gold Medal™ all-purpose flour
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
3 to 4 teaspoons milk
1 teaspoon grated orange peel

Steps:

  • In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
  • Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
  • In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 23 g, TransFat 0 g

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL



Cinnamon Spice Cake with Fig Buttercream, White Chocolate Ganache and Buttermilk Caramel image

This recipe includes my favorite flavors and a component (buttermilk caramel) from the best cake I have ever tasted in my life.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 12 to 14 servings

Number Of Ingredients 25

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pans
1 cup shortening
1 cup lightly packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
3 tablespoons fig butter (see Cook's Note)
2 to 3 teaspoons buttermilk, optional, for thinning the frosting if needed
1 1/2 cups granulated sugar
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
24 ounces good-quality white chocolate, chopped or chips
1 cup heavy cream

Steps:

  • For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
  • In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
  • Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
  • For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
  • For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
  • For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
  • To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

CINNAMON BUTTERCREAM FROSTING



Cinnamon Buttercream Frosting image

This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.

Provided by Jamia Motsinger

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 5

1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • Place butter in large bowl.
  • Beat on low 30 seconds.
  • Add sugar about a cup at a time, beating on low between each addition.
  • Add 3 tablespoons milk, vanilla and cinnamon.
  • Beat on medium 1 minute.
  • Blend in up to 1 tablespoons of milk if frosting is too thick.

ORANGE CREAM FROSTING



Orange Cream Frosting image

Orange Frosting

Provided by HILARY2000

Categories     Desserts     Frostings and Icings

Time 25m

Yield 12

Number Of Ingredients 7

½ cup butter, softened
3 ½ cups confectioners' sugar
1 pinch salt
2 tablespoons orange juice
2 tablespoons light corn syrup
2 teaspoons vanilla extract
2 drops orange food coloring

Steps:

  • In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

Nutrition Facts : Calories 223 calories, Carbohydrate 39.4 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 57.1 mg, Sugar 37 g

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 5

1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon grated orange zest
3/4 teaspoon vanilla extract
2 to 3 tablespoons orange juice

Steps:

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

MORE THE MERRIER ORANGE, FIG & WALNUT BARS



More The Merrier Orange, Fig & Walnut Bars image

Orange, fig and walnuts make a bar that's uniquely different and delicious. Think you can eat just one? -Judy Dalton, Danville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 5

1 package orange cake mix (regular size)
1 jar (10 ounces) fig preserves
1/2 cup canola oil
1 large egg
2 cups chopped walnuts

Steps:

  • In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE BUTTERCREAM FROSTING



Orange Buttercream Frosting image

Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!

Provided by Hybrid Cookin

Categories     Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 4

3 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla
6 tablespoons salted butter or 6 tablespoons margarine

Steps:

  • Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
  • Add a dash of orange zest or fresh grated peel, if desired.

Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1

Tips:

  • Use a combination of all-purpose and whole wheat flour for a healthier and more flavorful crust.
  • Chill the dough for at least 30 minutes before rolling and baking to prevent the cookies from spreading too much.
  • If you don't have a food processor, you can chop the figs and walnuts by hand.
  • Be sure to use fresh orange zest for the buttercream frosting for the best flavor.
  • If you don't have a piping bag, you can spread the frosting on the cookies with a knife or spoon.

Conclusion:

These cinnamon fig bars with orange buttercream frosting are a delicious and easy-to-make treat that are perfect for any occasion. The combination of sweet figs, warm cinnamon, and tangy orange is sure to please everyone. So next time you're looking for a special dessert, give these bars a try. You won't be disappointed!

Related Topics